CHICKEN DIANE FLAMBÉ
4 boneless skinless chicken breasts Salt and pepper
4 T. unsalted butter, divided use
6 T. minced shallots
1/3 cup brandy
1/4 cup dry white wine or vermouth
4 tsp. Dijon mustard
1/4 cup A-1 steak sauce
1 cup chicken broth
1/4 cup heavy cream
2 T. minced chives
Serves 4.
1. Trim chicken and pound to an even 1/2 inch thickness. Season chicken with salt and pepper.
2. Melt 2 T. butter in a large skillet over medium high heat. Add chicken breasts and cook 2 minutes per side. Add brandy and ignite, turn off heat and shake the pan until flames subside. Remove chicken to a plate.
3. Add remaining butter and the shallots to the skillet and cook over medium low heat for 1 minute. Whisk in mustard and A-1 sauce and boil down to reduce to a syrup.
4. Add the broth and continue to boil until reduced to 1/2 cup. Add cream and boil to thicken. Return chicken to the skillet along with any accumulated juices. Simmer for about 5 minutes or until chicken is cooked through. Taste and adjust seasoning. Serve chicken with sauce and sprinkled with chives.
2. Melt 2 T. butter in a large skillet over medium high heat. Add chicken breasts and cook 2 minutes per side. Add brandy and ignite, turn off heat and shake the pan until flames subside. Remove chicken to a plate.
3. Add remaining butter and the shallots to the skillet and cook over medium low heat for 1 minute. Whisk in mustard and A-1 sauce and boil down to reduce to a syrup.
4. Add the broth and continue to boil until reduced to 1/2 cup. Add cream and boil to thicken. Return chicken to the skillet along with any accumulated juices. Simmer for about 5 minutes or until chicken is cooked through. Taste and adjust seasoning. Serve chicken with sauce and sprinkled with chives.
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